Ad
related to: glucosinolates in plants and vegetables
Search results
Results From The WOW.Com Content Network
The pungency of those plants is due to mustard oils produced from glucosinolates when the plant material is chewed, cut, or otherwise damaged. These natural chemicals most likely contribute to plant defence against pests and diseases , and impart a characteristic bitter flavor property to cruciferous vegetables .
Glucoraphanin is a glucosinolate found in broccoli, [1] [2] mustard and other cruciferous vegetables. [3] [4] Glucoraphanin is converted to sulforaphane by the enzyme myrosinase. [5] In plants, sulforaphane deters insect predators and acts as a selective antibiotic. [6]
The natural role of glucosinolates are as plant defense compounds. The enzyme myrosinase removes the glucose group in glucotropaeolin to give an intermediate which spontaneously rearranges to benzyl isothiocyanate. This is a reactive material which is toxic to many insect predators and its production is triggered when the plant is damaged. [6]
These vegetables also have a few key nutrients in common. “The amount of vitamins A, C, and K in Chinese cabbage, ... such as glucosinolates in cabbage and carotenoids in spinach, which have ...
The mustard oil bomb, formerly known as the glucosinolate–myrosinase complex, is a chemical herbivory defense system found in members of the Brassicaceae (or cabbage family). The mustard oil bomb requires the activation of a common plant secondary metabolite, glucosinolate , by an enzyme, myrosinase .
Gluconasturtiin or phenethyl glucosinolate is one of the most widely distributed glucosinolates in the cruciferous vegetables, mainly in the roots, and is probably one of the plant compounds responsible for the natural pest-inhibiting properties of growing crucifers, such as cabbage, mustard or rape, in rotation with other crops.
The sulfur-containing compounds called glucosinolates cause the stench. As Brussels sprouts cook, they release hydrogen sulfide, the same compound found in rotten eggs. ... produced by lactic acid ...
Oven-baked root vegetables are another home-cooking classic in Finland: rutabaga, carrots, beetroots, and potatoes are roasted in the oven with salt and oil. Karelian hot pot (karjalanpaisti) is a popular slow-cooking stew with root vegetables and meat cooked for a long time in a Dutch oven.